Reviews
What Rémy Germain doesn't like about Big Street:
It is the fashion of the bars hidden in the restaurants, that one played his card, atmosphere prohibition of the 50s, its big advantage is the fumoir, which unfortunately is too dark, as the rest of the bar, it is intimistic but always must go out the lamp to read the map! The beer pressure is served in jammed jars, I hate, we are in 2017 thin! good air extraction, but lack of furniture in the fumoir..jolie cocktail... View all feedback. What Jules Durand likes about Big Street:
Other names seem to be tartes flambées or flammenkuchen, but to me it was a kind of thin pizza with different toppíngs. Flamme & Co has updated the "pizzas" with fresh and modern toppings such as goat cheese, parmasan. Much more to my liking than the traditional not-so-tasty "tartes". - More expensive, but this is what you pay for:+ freshness and more trendy decor and design- Location is excellent in the old town View all feedback.
Reviews from various websites
The worst flambées pies I ate, no cream on the pies, bacon with more fat than meat, raw munster laid on the pie before serving. short a big impression of econom...
read moreFast food of flammkuech with hidden bar with a nice cocktail atmosphere made to measure good time with felt music and comfortable armchairs we took advantage of...
read moreWe went here to satisfy my husband's desire to try this local specialty-- flatbread with an an extensive array of updated choices of toppings-- so the degustati...
read moreThe place is very stylish and the selection of Flammkuchen was very good. They had the classic versions as well as creative versions - like tomato with mozzarel...
read moreI had dinner here midweek with colleagues. I ate a "tarte flamée" (a kind of local specialty pizza but with fromage blanc or crème fraîche) both as a main cours...
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